Btewed Tripe with Tomatoes

Ingredients

• one pound of tripe
• one onion cut in quarters
• one pint of tomatoes
• two tablespoons of flour
• a tablespoon of butter

Method

1. 1

   Wash tripe, cover with hot water, add onion, and stew for thirty-five minutes.

2. 2

   Stew tomatoes for ten minutes, strain, and add salt, pepper, and flour mixed with cold water.

3. 3

   Drain tripe, cut into strips, and add to sauce.

4. 4

   Boil together with butter and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 86. The excerpt below is the record exactly as published.

Btewed Tripe with Tomatoes Wash one pound of tripe, cover it with hot water, add one onion cut in quarters, and stew thirty-five minutes. Stew one pint of tomatoes ten minutes, strain, add a seasoning of salt and pepper, and two tablespoons of flour wet with cold water. Drain the tripe thoroughly, cut it in strips, and add it to the sauce. Boil ali up together with a tablespoon of butter

Cook this with the app: pantry check, scaling, and the assistant.